1 medium eggplant, peeled
1 Tablespoon salt
1 red bell pepper,
1 small zucchini
1 small yellow summer squash
1/2 medium red onion, peeled
3 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1 1/2 pounds tomatoes, peeled and seeded*
1/4 cup onion, chopped
1 garlic clove, minced
1 Tablespoon olive oil
1/2 cup dry red zinfandel
2 Tablespoons chopped parsley
1 Tablespoon minced basil (1/2 teaspoon dried)
1/2 teaspoon sugar
1/2 teaspoon salt
1 Tablespoon Balsamic vinegar
1/4 teaspoon freshly ground black pepper
1 Tablespoon salt
1 red bell pepper,
1 small zucchini
1 small yellow summer squash
1/2 medium red onion, peeled
3 garlic cloves, peeled
1 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1 1/2 pounds tomatoes, peeled and seeded*
1/4 cup onion, chopped
1 garlic clove, minced
1 Tablespoon olive oil
1/2 cup dry red zinfandel
2 Tablespoons chopped parsley
1 Tablespoon minced basil (1/2 teaspoon dried)
1/2 teaspoon sugar
1/2 teaspoon salt
1 Tablespoon Balsamic vinegar
1/4 teaspoon freshly ground black pepper
Preparation
Cut eggplant in half crosswise. Slice into 1” slices. Place in colander and sprinkle with salt. Toss. Allow to stand over a bowl, or in the sink for 30 minutes. Pat pieces dryâ€"do not rinse.
Preheat oven to 425ÂşF.
Cut pepper into about 8 pieces, both squash into 1/2” slices and the red onion in 3 pieces. Place all the vegetables, including the eggplant into a large flat pan. Toss with seasonings and oil. Do not cover. Roast for 25 minutes, stirring twice.
Sauté the onion and garlic in oil until transparent. Do not brown. Add Zinfandel to stop cooking. Add remaining ingredients and cook quickly to evaporate liquid. Stir continuously to prevent scorchingâ€"remove pan from heat immediately if you see any problem.
Combine both mixtures in large stockpot. Simmer briefly if vegetables do not seem fully cooked and soft. (They should be already.)
Purée with hand blender or transfer solids to food processor or blender in batches to purée.
Chicken broth
Heavy cream
Measure puréed mixture. Add 1 can chicken broth to each 1 cup of puréed vegetables. Heat to a good bubble and then simmer for 5 minutes. Add 1 Tablespoon heavy cream to each can chicken broth added. Reheat until hot, but do not boil.
*If fresh tomatoes are just not nice, use canned, diced tomatoes, drained. You will need 1# after drainingâ€"don’t squeeze liquid out, just empty can into a sieve and discard the liquid that goes through.
Time Management: Soup may be completed the day before serving, except do not add the cream until you have reheated it.
